Stir Brew

Cafec Deep 27 Cafec by CAFEC

This high-agitation Deep 27 method, associated with CAFEC and documented through Wendstudio and BeanBook, uses stirring to offset the brewer's rapid flow. It seeks an even, assertive extraction from a small bed.

1:17 Ratio

2:30 Total

10g Dose

100°C Temp

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Parameters

10 g
Coffee: 170 g
Water: 1:17
Ratio: 100 °C
Temp: 7 coarse
Grind: 2:30
Total: ~170 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 5
0:00

1m

Pour in the centre to 30g. Let it bloom.

+30g→ 30g Center pour 5g/s 6s 100°C
Pour 2 / 5
1:00

30s

Pour to 80g, then stir vigorously to saturate the bed.

+50g→ 80g Fill briskly
Pour 3 / 5
1:30

30s

Pour to 130g, then stir vigorously to saturate the bed.

+50g→ 130g Fill briskly
Pour 4 / 5
2:00

30s

Pour in the centre to 170g.

+40g→ 170g Center pour 5g/s 8s
Done 5 / 5
2:30

Finish when the coffee stops dripping.

Notes

Pour at the center to minimize bypass, then stir deeply enough to break dry clumps without scraping or deforming the paper. Keep the stirring repeatable from brew to brew; if the cup becomes rough, reduce agitation before coarsening. Stock Deep 27 filters help preserve the expected flow.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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